Given our love of cheese and willingness to experiment with making it at home you would think that butter would have come up earlier as a very easy way to play with dairy. I knew it must be pretty straight-forward, particularly after a somewhat unfortunate experience making homemade whip cream, but for some reason I still had visions of butter churns and pioneer ladies with giant biceps floating in my head.

When Sarah decided to host a farmhouse cheddar cheese making day at her house, we started talking about something to accompany the cheddar and provide more instant gratification. Amanda found this wonderfully graphic recipe on Pacific Northwest Cheese Project for making butter. As an aside: if you like cheese, particularly if you live in the PNW you should be reading Pacific Northwest Cheese Project. So FUCheese Hard Cheese Day #1 became FUCheese Cheddar and Butter Day.

So, here is the thing about butter … IT IS SUPER EASY. I mean, ridiculously easy. And equipment has come a long way since the butter churn. This is all you need for two batches of butter:

These two items and about an hour of your time (30-minutes spent chatting and eating delicious cheese with your friends) is all you need.

We did two batches so there would be enough for everyone to take some home. We also tried it with two different types of milk in an attempt to see if it made any difference in taste. Our first batch was with a quart of Strauss Family Creamery heavy cream. The second batch we did was with a quart of heavy cream from Sunshine Dairy.

Following the recipe, one quart of heavy cream was put into the kitchen-aid mixer. The recipe said to whip at high-speed, which we did do, but I found that I had to start the kitchen-aid at a lower speed to keep the cream inside the bowl. After it started to stiffen slightly I increased the speed. I was slightly concerned about the following note in the recipe, “after 25 to 30 minutes butter solids will separate completely,” and how exactly I would know when this had occurred. However it is very obvious when your butter gets to this stage and you will have no doubt when to stop your mixer.

We then drained the butter and rinsed it with tap water (I used my hands instead of a spatula as I found it easier) and then shaped the butter into blocks. Surprisingly, the Sunshine Dairy batch ended up with a slightly higher yield than the Strauss Family Creamery batch, although it didn’t win by much of a margin. Each batch made slightly over 1 pound of butter. Taste wise I didn’t think there was much of a difference. Although both were delicious and in my opinion richer and more creamy then the butter I purchase at the store.

We used some of the butter to mix with flavored salts and other herbs and spices which were really delicious and the rest we divvied out and placed in the refrigerator for people to take home. I went the simple route with my butter booty and spent a happy evening on my couch with some fresh made bread and my homemade butter.